Cheese is power.

SC Johnson can't describe this feeling, it has gone beyond the realm of good and bad food, as if there is a desire in the heart......

Cheese is a very old food, and people have been making it since more than 2,000 years ago. Once upon a time, humans learned to make the stomachs of animals into containers to store water and milk, and suddenly one day they were surprised to find that the milk in the bag had turned into a solid and translucent liquid?

After plucking up the courage to take a bite of that flavorful milk cube, cheese has gone down in human history.

Switzerland's pure, rich mountain pastures are known for producing high-quality cheeses, and the two most commonly used in fondue are Gruyères and Vashkan. The cut surface is smooth, there are no pores, it is ivory white, and the outer skin is rough and dull yellow.

To make an 80-kilogram piece of Gruyères cheese, 800 litres of raw milk are required and matured for at least 10 months.

Close your eyes and savor as you hear a variety of strange aromas lingering on the tip of your tongue. It turns out that the mountain people have a tradition of mowing the grass and deliberately keep the various wild flowers mixed in the grass, so the cheese is endowed with dozens of vanilla aromas such as thyme, violets, rosemary, chestnuts, mint and honey......

Cat and mouse flashed through his mind, and Tom's killer feature was a piece of cheese that would attract the clever Jerry every time.

Cows, which roam the alpine meadows in spring and summer, descend to hay in autumn and winter, even have a fresh aroma of hay or resin and a hint of nuts.

The side dish is very simple, just bread cubes, with a few boiled potato cubes, and served with white wine and mulled tea. Because cheese is the protagonist of hot pot, the side dish is just the carrier that connects you with cheese.

Authentic French white bread, cut into cubes, must be with the skin is not easy to fall off when drilling, if accidentally dropped into the pot, it is a big sin of disrespect!

Spread a layer of garlic juice on the bottom of the pot, sprinkle with a little pepper, add the crushed cheese and a little wine, slowly heat over low heat, until the cheese and fruit wine are completely combined, and insert a small piece of bread with a long-handled iron chisel......

Hey!

The restaurant is best known for its grandmother's secret recipe, Wiener Schnitzel, a pan-fried pork rib noodle. Legend has it that it began more than 60 years ago when the Buholzer housewife accidentally dropped bread crumbs into the pan while frying steak, and then worked hard to create this popular dish, and the secret recipe for marinating steak has only been passed down from generation to generation in the Buholzer family.

Specially made on the spot, first put a piece of pork chop into a basin and batter, the paste is a mixture of cheese, butter, eggs, etc., stirred evenly, then wrapped in fine bread crumbs, butter in the pan, and fry the wrapped pork chop until golden brown on both sides.

When the pork chop is almost ready, another waitress will come over and start making the spaghetti for the side dish of the pork chop, and the pasta will be ready when the pork chop is served.

Squeeze a little lemon juice, and even cut half of the lemon with a piece of yellow gauze to prevent the lemon from falling off, which is very particular.

The meal sparked a curiosity about the cheese that Johnson had to visit because he heard that there was a factory nearby.

Unexpectedly, it is still a popular spot, with an endless stream of tourists, and the factory is divided into four buildings. The first building is the oldest, the door is hidden, from the outside it looks black inside, just push the door, the storm waves are coming!

There was a strong smell of smoke, and Johnson was choked and couldn't stand it. It's easy to get used to, it's dim in front of you, and because the smoke forms a blurry visual barrier under the sun, it creates a psychedelic atmosphere.

The strange thing is that there is music, playing low-chanting religious music, and the whole person is confused, as if time has traveled all of a sudden!

Looking around, the walls were all black, probably the result of accumulated smoke. A large copper pot is the protagonist, and fresh milk is poured into this copper pot, and then constantly stirred and heated to emulsify. Against the backdrop of the black walls, the copper pot looks shiny. There was a crackling sound of wood being lit from wood below.

There are also various cheese-making tools on the wall, the most typical is the tool called the cheese harp, which can be used to chop up the thick milk ball, how does it feel like Elder Tang's staff?

There are also rows of bells, the legendary cowbell, which farmers can recognize by listening to the bells and know the movements of their cattle, and the crisp jingle that echoes in the Alpine valley has long been a classic of the landscape.

Further inside, there is a restored 18th-century living room, with wooden walls, wooden tables and chairs, wooden milk buckets, wooden Alphorns, and wooden desks, all of which have a primitive and rustic feel.

There are three storage rooms underground, the first of which is an intermediate product, which is soaked in brine for 30 minutes to 2 days, depending on the softness, to form the rind of the cheese.

The second room is not yet full, and the third room is full of huge Emmantal cheese.

are quietly fermenting, waiting for ripe babies. It takes as little as 120 days to mature, and the longer it is stored, the harder it gets, but the more mellow it becomes. Usually 4 months, 6 months, and 1 year are combined as a combination.

Come to the restaurant and taste the original cheese. Order a Raclett and a Rosti, and both dishes feature potatoes and cheese. Raclett is all about roasting the cheese straight away, then scraping off the fusion and serving it with roasted potatoes and sour pickles.

It includes pickled baby onions, baby corn and pickled cucumbers, accompanied by a slice of tomato and a sweet stewed pear.

Leave the factory and wander the streets and walk Lake Shore Avenue, next to bars and restaurants. Across the lake is France, where swans play in the water, and when you come here, your footsteps are tied up and you can't leave it again.

Passing by a museum, it was actually Chaplin? SC Johnson was puzzled, he was not an American?

When I walked in, I found out that Chaplin was falsely accused because of some scenes in the movie, and when he was running a movie promotion in the United States, he suddenly received news that he was expelled from his homeland and was not allowed to enter the country again.

I had no choice but to drag my family and live in a hotel in Lausanne, but my wife was about to give birth, and this child must not be born in a hotel room. In the end, I finally picked this place, and started again with my wife and children in a foreign country.

It was here that he died, and his descendants spread all over the world, and the ancestral house was uninhabited, and the descendants planned to sell it and be bought by Chaplin's superfans and turned into a museum in his honor.

When I was a child, I watched his modern era, and I thought it was boring at the time, but later I learned about the awesomeness of mime. I have to say that foreigners really have a way to do museums, and the first thing to do is a ten-minute short film, summarizing the first half of Chaplin's life in the United States, as well as the second half of his life in this small Swiss town.

Chaplin, who took off his makeup, looked different from his impression, and it was really touching to see him play tricks on his children and grandchildren at the dinner table and do some funny movements on the grass covered with small flowers.

It's not that the old man becomes optimistic, but that the optimistic person gets old.